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Parmesan Crusted Chicken

Parmesan crusted chicken with a crispy golden panko-Parmesan coating baked at high heat for a shatteringly crunchy crust. Thick, evenly pounded chicken stays juicy inside while the cheese crust crackles and turns fragrant with Italian herbs.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 count boneless skinless chicken breasts Pounded to even thickness
Seasonings
  • 1 Salt To taste
  • 1 pepper To taste
  • 1 garlic powder To taste
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese Freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
For baking
  • 2 tbsp olive oil
Serving
  • 1 Fresh parsley For serving
  • 1 lemon wedges For serving

Equipment

  • 1 sheet pan

Method
 

Prep and set up
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray for easy release and crisp airflow.
  2. Season the chicken with salt, pepper, and garlic powder to taste, then set up a three-station breading line for an even crust.
  3. Add the all-purpose flour to the first station, the beaten eggs to the second station, and mix the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, and smoked paprika in the third station.
Bread and bake
  1. Dredge the chicken in flour, shaking off excess so the egg layer adheres cleanly.
  2. Dip the floured chicken into the beaten eggs, coating all sides for better panko adhesion.
  3. Press the chicken firmly into the Parmesan panko mixture to coat all sides, using gentle pressure so the crust stays intact while baking.
  4. Drizzle or spray the olive oil over the breaded chicken, then place it on the prepared rack so heat circulates for a crisp finish.
  5. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F; look for a crisp, shatterable texture.
Rest and serve
  1. Rest the chicken for 3 minutes to let the crust set and the juices redistribute.
  2. Garnish with fresh parsley and serve with lemon wedges for a bright, tangy finish.

Notes

For the crispiest Parmesan panko layer, press the coating firmly onto the chicken right before baking so it adheres through the egg-to-cheese sequence. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat on a rack at 425°F until hot and re-crisped. Freezing is not recommended because the crust texture can soften after thawing. For a gluten-free option, use a 1:1 gluten-free all-purpose flour and gluten-free panko in the same amounts.